Olive Oil Pie Crust

Pie crust is so hard to perfect. I don’t know where I found this one, but it is easy and I like it for pot pies and my tomato pie. When you roll it out, work from the center and roll out, turning clockwise after each roll. It really helps even out the crust!

Ingredients

• 2 1/4 cup flour
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 3/4 cup water or bone broth
• 3 tablespoons olive oil

Directions

Mix flour, salt and baking powder in a large bowl or in a stand mixer.

Make a well in the middle and add water/broth and oil, mix well.

If using a stand mixer with the paddle attachment, mix until a ball forms. Or, knead on a floured surface.

Wrap in plastic wrap and refrigerate for 15 minutes to 3 days.

If prebaking, bake at 425 degrees for 20 minutes then bake per recipe.

Or, continue baking at 375 degrees for 15 minutes or until golden. Best with pot pies or tomato pies.